According to a holiday market basket survey conducted by the Alabama Farmers Federation this month, the average cost of turkey, ham, pecans, sweet potatoes and apples dropped while cranberry sauce, re-packaged stuffing and oranges increased in price.Today would be the day you would need to start defrosting your turkey.
Thankfully I'm not cooking it this year, I'm not big on touching raw poultry. However if you're up on the procedure OR this is your first time to take on the task here are 10 tips for handling the bird properly -- thanks to www.foodnetwork.com
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.
2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.
5. For even roasting, truss your turkey.
6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).
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